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Naked Sticks and Sausage

post #1 of 12
Thread Starter 

I have seen a few post of people doing naked sausage and sticks and forming them by hand with various methods.  I am wondering if anyone has tried to do it through their sausage press or sausage attachment on grinder. 

 

If you have tried it can you let me know how it worked out and if it was better then by hand or not.

 

Thanks

post #2 of 12

I would have used mine today but did not have a tube large enough for the size that I want. Going to look for one that I can buy for my stuffer.

post #3 of 12

I have a stainless 1/4" tube I use for stuffing snack sticks, and a jerky pistol which has pretty much the same nozzle sized attachment that I've used for 'nakid' sticks also.  Can't see why one would work any different than the other.  As a matter of fact, I'll bet my stuffer would be faster - far less reloading. cool.gif

post #4 of 12

I'm making naked snack sticks and some jerky this weekend.  I own a 20# stuffer, and really don't really want to buy a jerky gun. 

 

How do you transfer the naked snack sticks to the dehydrator trays without creating a mess?

 

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 12

I used to form mine by hand, for my "Unstuffed Beef Sticks" (in my signature below). Since that I got a stuffer. I put the smallest stuffing tube in, and had Mrs Bear turn the handle, while I caught the lead end of the meat stick, and guided it out to the length I wanted. Then I have her stop for a second, while I pinch the end off, any lay the stick on my smoking rack. Then on to the next stick.

It worked great, but you have to make sure you have the meat in the stuffer nice and tight, so there aren't any gaps.

 

 

Bear

post #6 of 12

The last time I made stack sticks naked, I used my grinder from Cabela's, it came with a small tube. I will let it run out on a pizza pan while turning it. It kind of looks like a spiral,  once I get as much as I feel it will hold I will stick it in the freezer and allow it to firm. Once it's firm I will cut it into the lengths that I want and transfer it to the Cabela's dehydrator trays. Once I run out of meat or room, I start the dehydrator and let it run. Hope this helps, let me know how it comes out...I have been wanting to do some again, but just haven't had time, I've been studying for my final exam for the last two weeks, but as soon as I'm done watch out.....I will be smoking like a chimney………SB  

post #7 of 12
Quote:
Originally Posted by Shoneyboy View Post

The last time I made stack sticks naked, I used my grinder from Cabela's, it came with a small tube. I will let it run out on a pizza pan while turning it. It kind of looks like a spiral,  once I get as much as I feel it will hold I will stick it in the freezer and allow it to firm. Once it's firm I will cut it into the lengths that I want and transfer it to the Cabela's dehydrator trays. Once I run out of meat or room, I start the dehydrator and let it run. Hope this helps, let me know how it comes out...I have been wanting to do some again, but just haven't had time, I've been studying for my final exam for the last two weeks, but as soon as I'm done watch out.....I will be smoking like a chimney………SB  


I saw a guy on YouTube do that with some kind of a power jerky gun. The guy had a turn table under the tray. He did each full tray in about 10 seconds.

 

He must have had a lot of practice!

post #8 of 12

It's not hard once you have done it a couple times. If you mess up bad, just feed it back through your machine and try again.... don't stress over any little imperfections...keep in mind that this is for fun. If one is a little different, it's not going to be the end of the world,  ,                      you are going to eat it anyway....LOL.... ……...practice, practice, practice that what it's all about right, you are  learning a new hobby or obsession to some.....LOL their are going to be mistakes made, but believe me, my kids don’t mind the ones that don’t look perfect, that the ones they get to eat   first when they come off the smoker or out the dehydrator….. Good luck and have fun with it….don't let it become work....SB  

post #9 of 12

Bear I am smoking your beef sticks today except I used Venison and formed them by hand. I like them larger where I can slice them and go with cheese and crackers...I will let you know how they turned out and try to post pic`s...

post #10 of 12
Quote:
Originally Posted by Roller View Post

Bear I am smoking your beef sticks today except I used Venison and formed them by hand. I like them larger where I can slice them and go with cheese and crackers...I will let you know how they turned out and try to post pic`s...


That's fine Roller. They'll just take a little longer to get to the final internal temp.

 

Here is a post I made, which is pretty much the same recipe, but never made it into my step by step list.

I made these in a bigger diameter, and they're great for sammies or on crackers with cheese.

Actually I made them first, and then I changed to the smaller diameter "Beef Sticks".

I liked them better, so I listed the smaller ones in my "Step by Steps"---You get more exterior smokiness with the thinner ones.

Link:

http://www.smokingmeatforums.com/forum/thread/94897/pepperoni-cured-smoked-and-qviewed

 

Bear

post #11 of 12

icon_cool.gif

Now I would do just what the Bear says for I think that he is almost the authority or the naked stuff around here He He He

post #12 of 12

I would elevate my grinder (put it on a book or wood block or something) and squirt the sticks directly onto the racks.  And I use a pair of scissors to cut to length.  You can move them some, in the recipe I use the meat is still quite tacky when raw.

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